With the silly and spooky holiday of Halloween upon us we got to thinking about the trick or treat tradition. Why does it have to be one or the other? Why can't we enjoy both a trick and a treat? So what the heck are we talking about? Foods that seem like treats can provide more than just sugar, fat, and a treat for our taste buds - they can be nourishing too! And we've got a few tricks up our sleeve. Let's find out more.
These muffins are not just chocolatey goodness but a whole lot more. We've packed in shredded vegetables (carrots) and vegetable juice (again carrot) in a subtle way that definitely doesn't make you feel like you're eating a vegetable muffin. Not just that, these muffins also contain omega 3 from flax seeds for healthy fat, chick pea flour for additional protein, chia seeds for added fiber, carrots for beta-carotene, and dark chocolate (100% cocoa) for antioxidants. WOW! What a muffin. Each jumbo muffin contains ~6 grams of fiber and 7 grams of protein. Now that's a breakfast muffin that will keep you going, and going, and going!
Triple Chocolate Carrot Muffins
PREP TIME: 15 minutes
TOTAL TIME: 30-35 minutes
Servings: 6 jumbo muffins, or 12 standard muffins
1 cup shredded carrots, about 2 medium carrots
3/4 cup whole wheat flour
1/2 cup gram flour (chickpea flour)
1/3 cup cacao powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1/3 cup dark honey (pure maple syrup would also work)
1/3 cup coconut oil, melted
2 tsp pure vanilla extract (inside of 1 vanilla bean would also work)
2 Tbsp ground flax seeds
1/4 cup carrot juice + 6 Tbsp to mix with ground flax seed (fresh or store bought juice will both work)
1/2 cup labneh (a Middle Eastern strained yogurt though full fat Greek or Icelandic yogurt would also work)
3 oz 100% cocoa, shaved
1/2 cup dark chocolate chips
2 Tbsp chia seeds + 1 Tbsp reserved to sprinkle on the top of each muffin
1/4 cup pepitas to sprinkle on the top of each muffin
Preheat oven to 350 degrees. Line a muffin tin with 6 jumbo, or 12 regular muffin liners or lightly grease with coconut oil and set pan aside. Finely grate carrots into a clean dish towel or a double lined piece of cheese cloth. Carefully pick up cloth with grated carrots inside and squeeze until carrots are noticeably dry and juice has separated. You should end up with at least 3-4 Tbsp carrot juice. Make sure to reserve this carrot juice for use later in the recipe. Note, you will need additional carrot juice which can be freshly juiced or store bought.
Combine 2 Tbsp ground flax seeds with 6 Tbsp carrot juice and mix with a fork until combined. Sift together the whole wheat flour, gram flour, cacao powder, baking soda, baking powder, and salt and set aside. In another bowl, combine the honey, coconut oil, vanilla extract, flax seed carrot mixture, labneh, and remaining carrot juice and whisk until fully combined. Add the shredded carrots and the wet ingredients into the to the dry ingredients and stir until combined. Avoid over mixing the batter. Add the shaved cocoa, chocolate chips, and 2 Tbsp chia seeds to the batter and again stir to combine and avoid over mixing.
Divide the batter evenly into each prepared muffin tin. Top each muffin with additional chia seeds and pepitas. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Serve warm or allow to cool then place in an air tight container for up to 3 days.
Aren't we right? It should be trick AND treat! These muffins are light and fluffy but densely chocolatey. They are the perfect amount of sweet and have a subtle sense of wholesomeness about them that we just know you'll enjoy. Share one of these with a friend with a side of carrot juice for a festive Halloween treat. You may even see us handing these out to trick and treaters, just maybe!
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.